Baked Tilapia With Herb Butter
- Ready In:
- 33mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh tarragon or 2 tablespoons basil
- 8 ounces sliced mixed mushrooms (about 4 cups)
- 4 stalks celery, sliced on the diagonnal
- 1 bunch scallion, sliced
- kosher salt & freshly ground black pepper
- 24 ounces tilapia fillets
directions
- Preheat the oven to 400 degrees. In a small bowl, mix the butter and tarragon or basil until combined; set aside.
- Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions (this is where I then added the slivered onions, pea pods sliced and minced garlic). Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt and pepper to taste.
- Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18-22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.
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RECIPE SUBMITTED BY
mama smurf
boise, 51
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/cookathon-participant.jpg alt=width=300 height=150 />I live in Boise, Idaho (home of the famous Idaho potatoes and Boise State University whose football team plays on the blue smurf turf). My husband and I are retired and travel quite a lot. We have a place in Boise, Idaho and now a part-time home in Carlsbad, California. It's nice to be in California where they have so much more fresh food...vegetables and fish! They have so many farmer markets that I really have to watch myself, but cooking is so much fun and they have such a variety of things to use.</p>
<p>I have two daughters and one has three kids...my angels (the twins who are now 4) and my man who is 2 and just as big as the twins. I do miss them when we are gone...they grow so fast.<br /><br />I love to collect and read cookbooks -- way to much from my husbands point of view. I love to watch Rachael Ray, Paula Deen, Barefoot Contessa and Everyday Italian. I have used this site for several months and have loved the recipes and info that comes with them...had to join! <a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/4th%20of%20July/4811_126789.jpg border=0 alt=Photobucket /> <br /><br /><br /><br />The only peeve that I really have is going on this site and reading reviews on recipes where the person has totally changed the recipe and didn't like the results so therefore giving low ratings. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg alt=/ />
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